60-Minute Slow-Simmered Beef Stew

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A deeply flavorful stew with tender beef and vegetables, simmered to perfection in a single pot. This American-inspired beef recipe, ready in about 60 minutes, pairs beef chuck, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 medium, diced onion
• 4 medium, sliced carrots
• 3 medium, cubed potatoes
• 4 cups beef broth
• 1 (14 oz) can diced tomatoes
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat beef chuck cubes dry with paper towels. Toss with 3 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a heavy Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side until deeply seared, then set aside.
3. Step 3: Add diced onions to the pot and cook for 5 minutes until softened and translucent. Stir in sliced carrots and cook for 3 more minutes.
4. Step 4: Return beef to the pot, then add 4 cups beef broth, 1 (14 oz) can diced tomatoes, 1 tsp dried thyme, and 2 bay leaves. Bring to a gentle simmer, then cover and reduce heat to low.
5. Step 5: Simmer uncovered for 45 minutes, stirring occasionally, until beef is fork-tender. Add cubed potatoes and cook for an additional 15 minutes until potatoes are tender but not falling apart.
6. Step 6: Remove bay leaves, discard, and adjust seasoning with salt and pepper. Let stew rest for 10 minutes before serving to allow flavors to meld and sauce to thicken.